Fish and seafood processing exposes conveyor belts to brine, organic acids, mucus, marine blood and temperatures close to 0 °C, combined with pressure water cleaning cycles and aggressive disinfectant products. Conventional PVC belts cannot withstand this environment: they crack, absorb odours and degrade rapidly.
At NFP Industrial we select Kunming Conveyor Belt Co., Ltd. belts with low-porosity materials and high chemical resistance for each phase of fish processing.
Recommended belts for fish and seafood
PU belts for fish processing
The KMB TPU range offers superior resistance to brine and fish fatty acids compared to PVC. The non-porous surface prevents odour and bacteria absorption, and facilitates thorough cleaning between shifts.
- •FDA as standard — suitable for direct contact with fresh and processed fish
- •Temperature: -10 °C to +70 °C — covers ice rooms and processing areas
- •Resistance to omega-3 acids and vinegar or citrus marinades
Homogeneous belts for high hygiene
No internal fabric — eliminates the risk of bacteria retention in the belt structure. Ideal for fish processing rooms subject to IFS/BRC audits and strict sanitary controls.
- •SOLID TPU: 93 Shore A hardness, FDA, 2% elongation
- •ESM (TPO): 90 Shore A hardness, FDA, -10 °C to +60 °C
- •Resistance to NaCl (brine) and acetic acid (marinades)
Key specifications for fish and seafood
| Requirement | KMB Solution |
|---|---|
| Brine resistance | PU (low porosity) or homogeneous |
| Food contact | FDA, EU 10/2011 |
| Cold room (0–4 °C) | PU TPU or ESM (-10 °C working) |
| Daily aggressive washing | Homogeneous SOLID or ESM |
| No bacteria retention | No internal fabric (homogeneous) |